[1] |
LI Sining, TANG Shanhu, REN Ran.
Effect of Co-fermentation with Bifidobacterium animalis, Lactobacillus plantarum and Traditional Starter Cultures on Antioxidant Properties of Fermented Milk
[J]. FOOD SCIENCE, 2021, 42(18): 127-134.
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[2] |
FU Qingquan, WANG Haiou, LI Kun, YANG Ping, CHEN Quanzhan, WANG Tingting.
Effects of High Oxygen Modified Atmosphere Packaging on Quality of Beef Semimembranosus Muscles during Postmortem Aging
[J]. FOOD SCIENCE, 2020, 41(23): 236-242.
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[3] |
ZHAO Xiao, CAI Miao, YANG Zhijie, LUO Tianqi, CHEN Chao, CAO Yongqiang, YANG Zhennai.
Proteolysis and Bioactivity of Cheddar Cheese as Influenced by Milk-clotting Enzyme from Bacillus amyloliquefaciens GSBa-1
[J]. FOOD SCIENCE, 2020, 41(22): 103-111.
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[4] |
SHI Yongqi, LIANG Qi, SONG Xuemei, ZHANG Yan.
Effect of Fat Content on Texture, Rheology and Microstructure of Yak Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(20): 14-19.
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[5] |
YANG Jing, LIANG Qi, SONG Xuemei, ZHANG Yan.
Comparison of Antioxidant Properties between Yak Milk and Holstein Cow Milk Hard Cheese
[J]. FOOD SCIENCE, 2020, 41(15): 15-21.
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[6] |
ZHAN Guang, YUE Yi, WANG Ying, SUN Yangying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Oxidation Characteristics and in Vitro Simulated Digestibility of Myofibrillar Proteins in Dry-Cured Hams from Different Regions
[J]. FOOD SCIENCE, 2019, 40(23): 97-103.
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[7] |
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai.
WEI Youbing, WU Xiang, ZHOU Hui, LI Xinfu, LI Cong, XU Baocai
[J]. FOOD SCIENCE, 2019, 40(20): 67-73.
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[8] |
MU Shuo, LIU Xinyu, LUO Jie, REN Fazheng, LI Bo, WANG Na, ZHANG Yongxiang, GE Keshan.
Effect of Raw Milk Somatic Cell Count on Protein Hydrolysis and Flavor and Texture Quality of Hard Cheese
[J]. FOOD SCIENCE, 2019, 40(15): 64-70.
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[9] |
LI Liu, ZHENG Zhe, ZHAO Xiao, WU Fengyu, YANG Zhennai.
Effect of Milk Clotting Enzyme from Bacillus methanolicus on the Processing Properties of Mozzarella Cheese
[J]. FOOD SCIENCE, 2019, 40(11): 14-22.
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[10] |
HU Lülin, REN Sijie, SHEN Qing, CHEN Jianchu, YE Xingqian.
Effect of Different Cooking Treatments and in Vitro Digestion on Protein Oxidation and Digestibility of Sturgeon Fillets
[J]. FOOD SCIENCE, 2018, 39(20): 63-70.
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[11] |
ZHONG Xinxin, CAO Limin, LIN Hong, SHI Peiyu, SUI Jianxin.
Production and Inhibitory Effect of Specific Egg Yolk Antibody Fab’ Fragment against Tyrosinase
[J]. FOOD SCIENCE, 2018, 39(2): 119-123.
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[12] |
LI Bailiang, DING Xiuyun, JIN Da, LIU Fei, MENG Yueyue, LI Na, ZHAO Li, HUO Guicheng.
Genomic Studies of Proteolysis System and Amino Acid Biosynthesis Pathway in Streptococcus thermophilus KLDS SM
[J]. FOOD SCIENCE, 2018, 39(18): 120-126.
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[13] |
HUANG Jian, TONG Jingjing, YUE Hua, TANG Cheng.
Identification of Enterococcus durans Isolated from Naturally Fermented Yak Milk and Its Probiotic Potentials
[J]. FOOD SCIENCE, 2017, 38(12): 43-49.
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[14] |
YAN Zhongxin, JIN Yichao.
Effect of Spray Drying Temperature on Solubility of Yak Milk Powder
[J]. FOOD SCIENCE, 2016, 37(7): 23-26.
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[15] |
LI Yaru, HAO Lizhuang, NIU Jianzhang, LIU Shujie.
Comparative Analysis of Functional Components of Yak Milk with Other Mammalian Milk
[J]. FOOD SCIENCE, 2016, 37(7): 249-253.
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